- Preparation time
- 20 mins
- Cooking time
- 40 mins
- Difficulty
- moderate
- Serves
- 4 people
- Lunch
- March 12, 2016
A few purists might contend that avocados and heat don’t mix, but they’ve clearly never tried this recipe. Chicken breasts rolled up with a layer of fresh guacamole get a flavor boost and a creamy center that plays very nicely with the lean meat. And just to wrap it all up with a bow, a lightly-spiced layer of almond flour adds a crispy crust on the outside, without any breadcrumbs or anything else gluten-or-cornmeal-related.
PrintGuacamole Stuffed Chicken Recipe
Ingredients
Scale
- 4 chicken breasts, boneless and skinless;
- 2 ripe avocados, peeled and pitted;
- 1/4 cup red onion, diced;
- 1/4 cup fresh tomato, diced;
- 1 tbsp. lime juice;
- 1 garlic clove, minced;
- 1/4 tsp. chili powder;
- 1/4 tsp. ground cumin;
- Sea salt and freshly ground black pepper;
Seasoned Flour Ingredients
- 1 egg, lightly beaten;
- 1 cup almond flour;
- 1 tbsp. paprika;
- 1 tsp garlic powder;
- 1 tsp. dried oregano;
- 1 tsp. chili powder;
- Sea salt and freshly ground black pepper;
Instructions
- Preheat your oven to 400 F.
- Pound each chicken breast thin and flat, using a meat mallet or rolling pin.
- Place the avocados in a bowl and mash with a potato masher or a fork.
- Add the tomato, onion, garlic, lime juice, chili powder, and cumin to the mashed avocados. Season to taste and stir until well combined.
- Spread an equal amount of guacamole in a thin layer over each chicken breast.
- Roll up each chicken breast and secure with toothpick or cooking string.
- Mix together almond flour, paprika, garlic, oregano, chili powder, and salt and pepper to taste.
- Carefully dredge each chicken breast in beaten egg and then coat with the almond flour mixture.
- Place chicken in a greased baking dish, and bake for 35 to 40 minutes, or until the chicken is cooked through.
